Month: January 2017

So my mum suggested I make a bread and butter pudding to use up the little scraps of bread in our freezer, and I couldn’t have come by an easier recipe. It’s very simple to make, and is also for the most part, reasonably heathy. The addition of apples to such a classic dessert is a wonderful idea as it sweetens it without the need for excess amounts of sugar. I also like the fact that the apple has a slightly chewy texture, which contrasts with the pudding-like bread.
For the original recipe go to:

2. Combine brown sugar and 1 tablespoon water in a medium frying pan over low heat. When sugar is dissolved, add apple slices, stir and cover. Simmer for 5 minutes, or until apples are tender.
3. Cut bread slices in half and arrange bread and apples in alternate layers in baking dish.
4. Place milk, vanilla, eggs, lemon zest, cinnamon and white sugar into a bowl and whisk well to combine. Carefully pour over bread and apples. Sprinkle with a little extra white sugar. Cook for 50 minutes, until cinnamon mixture is set.
And for any ones whose interested…

I made these today for some guests and I am very pleased with the outcome. While the recipe ended up making 100 not 50 shortbread biscuits, the taste made up for the endless dough rolling. I also love the cute design of the biscuits. So, without further ado, here is the recipe from Anissa Helou’s “Sweet Middle East”:

Ingredients

1/3 cup (50g) hulled unsalted pistachios

1/2 cup plus 2 Tbsp (150g) unsalted butter, at room temperature

1 1/3 cups (150g) confectioners’ sugar

3/4 cup (180ml) sunflower oil

1 large egg, at room temperature

5 Tbsp (50g) cornstarch

3 1/2 cups plus 2 Tbsp (575g) unbleached all-purpose flour

Method

1. Set aside 50 pistachios to use as garnish. Using a small food processor or spice grinder, finely grind the remaining pistachios.

2. Preheat the oven to 180 degrees celscious. Line two baking sheets with parchment paper or silicone baking mats.

3. Using an electric mixer, blend the butter and confectioners’ sugar until very smooth. Add the sunflower oil and egg and mix well. Add the cornstarch and ground pistachios and combine. Finally, add the flour and mix until you have a smooth dough.

4. Pinch off enough dough to roll into a ball the size of a walnut. Place on the prepared baking sheet, flattening the dough slightly. Spike a pistachio in the middle. Repeat with the remaining dough.

5. Bake until done. It not coloured, 15 minutes. Let cool for a few minutes and then transfer to a wire rack to cool completely. Store in an artight container, in a cool place, for up to 1 week.